I have been planning on posting this recipe for a little while now -this is a quick but impressive summer lunch that packs a punch of flavor! I spiced the yogurt with Portland Salt Co’s new pita salt. You can also use creme fraiche instead of yogurt, but I like the added tang here. When coupled with capers and fresh lemon, it really makes the whole dish super bright and refreshing.
The most time-consuming part of this is making the rosti – grate the potatoes and really squeeze out any liquid. I usually make one big “pancake” the size of the entire pan and then cut out portions to serve with a ring mold. You can also fry them up individually! Just make sure to use plenty of butter.
- 2 large Russet potatoes, peeled and coarsely grated
- 1 egg, beaten
- 1 teaspoon AP flour
- 0.25 teaspoon baking powder
- 0.25 large white onion, grated
- vegetable oil and butter for frying
- 0.5 cup full fat Greek yogurt
- Portland Salt Co Pita Salt
- 2 teaspoons of capers
- juice of half a fresh lemon
- a handful of mint, sage (or other herbs), roughly chopped
- hot smoked salmon (rainbow trout also works!)
- As I mentioned above, the most important step is the first one: squeeze any excess water out of the grated potatoes! Then put them into a bowl and mix well with the egg, flour, baking powder, and onion. Season with salt and pepper.
- Heat 2 tablespoons of oil (or butter) in a large non-stick pan over medium heat. Spoon in the mixture to make 4 röstis, flattening them down with the back of a spoon into round disc shapes.
- Cook for about 5 minutes on each side until golden brown and crisp, then set on a plate lined with paper towels to drain.
- Mix the yogurt with lemon juice and pita salt to taste. When ready to serve, top the rosti with the yogurt first, then top with flaked pieces of the fish, capers and fresh herbs and serve immediately. I would add an extra squeeze of fresh lemon on top!
Don’t skimp on the lemon or on the herbs (whichever ones you choose to use here – mint is great, parsley is also great as is dill), they really make this dish an instant summertime classic and lighten up a dish that may otherwise read like a heavier classic – the smaller portion size of the rosti also helps. Let me know if you try this at you next family get-together!